Homemade Angel Biscuits, often referred to as “angel fluff biscuits,” are a delightful addition to any meal. These heavenly, light, and flaky biscuits are a true Southern classic, known for their ethereal texture and buttery flavor. In this article, we will take you through the step-by-step process of crafting these divine treats in your own kitchen.

Before we dive into the intricacies of making these heavenly biscuits, let’s gather the key ingredients:

Active dry yeast 2 1/4 teaspoons (1 packet)
Warm water (around 110°F or 45°C) 1/4 cup
All-purpose flour 2 1/2 cups
Granulated sugar 2 tablespoons
Baking soda 1/2 teaspoon
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Unsalted butter, cold and cut into small cubes 1/2 cup
Buttermilk 1 cup


Activating the Yeast: A Key Step

Yeast plays a crucial role in giving these biscuits their heavenly rise. Follow these steps to activate the yeast:

1. In a small bowl, mix the active dry yeast with warm water. Allow it to sit for about 5-10 minutes, or until the mixture becomes frothy.

The dry ingredients are the base of our biscuit dough. Here’s how to combine them effectively:

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. This blend of ingredients sets the stage for the biscuits’ irresistible flavor.

Cutting in Butter: Creating Flaky Layers

Achieving the perfect biscuit texture requires incorporating cold butter into the dry mixture. Here’s how to do it:

3. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step ensures flakiness and a rich, buttery taste.

Mixing in Yeast Mixture: Bringing It All Together

Now, it’s time to unite the wet and dry components to form our biscuit dough:

4. Pour in the yeast mixture and buttermilk. Stir until the dough comes together. It will be soft and slightly sticky, a perfect canvas for our heavenly biscuits.

Kneading and Rolling Out: The Artistry Begins

Creating the perfect biscuit shape is an essential skill. Follow these steps for that ideal shape:

5. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll the dough to about 1/2-inch thickness.

Cutting Out Biscuits: The Shape of Heaven

The shape and size of your biscuits matter. Here’s how to ensure they turn out just right:

6. Use a round biscuit cutter to cut out biscuits from the dough. Press straight down without twisting the cutter, as twisting can prevent the biscuits from rising properly.

First Rise: Allowing the Magic to Happen

Patience is key when making angel biscuits. Give them time to rise beautifully:

7. Place the cut biscuits on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.

8. Preheat your oven to 400°F (200°C) during the last few minutes of the biscuit’s rise.

Baking: The Moment of Transformation

Watch as your biscuits turn golden and divine in the oven:

9. Bake the angel biscuits for about 12-15 minutes, or until they are golden brown on top.

Serving: The Ultimate Pleasure

Finally, the most satisfying step – enjoying your heavenly creation:

10. Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm, split open and slathered with butter or jam.